TWD: Not So Gooey Chocolate Cake

I'm usually not that crazy over the lava chocolate cake served in the restaurants, I find that it's too chocolatey for my liking. And because of that, I've not thought of trying out the recipe myself even though I always wondered how they come up with the gooey part in the center of the cake. Well, joining the the gang of TWD has been great, now I have the chance to try out the recipe this week!

Unfortunately, my chocolate cakes were moist in the center, but they were not gooey at all. Maybe I had baked it a little longer than I should, or something might have gone wrong during the mixing process... I've no idea at all. But I still enjoy my chocolate cake nonetheless, and it tasted wonderful with a few slices of banana coated with caramel!

Gooey Chocolate Cake Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:
1/3 cup plain flour
3 tbs unsweetened cocoa powder
1/4 tsp salt
5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce finely chopped)
1 stick unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 egg yolk, at room temperature
6 tbs sugar

Method:
1) Preheat the oven to 400 deg F.
2) Grease a 6 cups of regular size muffin pan, dust the insides with flour and tap out the excess. Put the pan on a baking sheet.
3) Sift the flour, cocoa powder and salt.
4) Put the coarsely chopped chocolate and butter in a heatproof bowl. Stir the mixture over a pot of simmering water until melted. Remove the bowl from heat, set aside.
5) In a large bowl, whisk the eggs and egg yolk until homogenous. Add sugar and whisk until well blended, or about 2 minutes.
6) Using the whisk, carefully stir in the sifted flour mixture.
7) Little by little, using a light hand, stir in the melted chocolate and butter.
8) Divide the batter evenly among the muffin cups, then sprinkle the finely chopped chocolate on top.
9) Bake the cakes for 13 minutes. Then transfer the pan and baking sheet onto a rack, let it cool for 3 minutes.
10) Line a cutting board with silicon mat, or parchment paper, unmold the cakes onto the board. Transfer the cakes to dessert plates by using a wide metal spatula.